1. Beat egg yolks on medium speed until slightly thickened. 2. Add lemon juice, mustard, salt; beat one minute. 3. Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate). 4. SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes). 5. Fold in water, lemon juice, salt and curry powder. 6. Serve at room temp; refrigerate leftovers for up to a week. 7. REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time. ---------------------------------------------------------------------------
Nutrition
Ingredients
